Kitchen knife HENDI 842478

A butcher knife cuts large pieces of meat by concentrating force along a long, straight blade. The edge runs from heel to tip without a curve, so each stroke separates muscle and joint in a single pass. The weight of the blade does the work; the cook guides it with minimal pressure, reducing fatigue during long service.

The knife is held by the handle and drawn through the meat in one smooth motion. The 280 mm blade gives enough reach to portion whole primal cuts without repositioning. A firm grip on the handle keeps the edge aligned, while the cook's other hand holds the meat steady on the worktop.

The handle is coloured purple to mark the knife for a specific food-preparation zone under HACCP food-safety programmes. Colour coding prevents cross-contamination by keeping each knife within its assigned area.

The blade measures 280 mm from heel to tip and 150 mm from spine to edge. The dimensions suit heavy butchery tasks on a standard worktop.

Cleaning follows the HACCP protocol: the knife is washed, sanitised and stored in its designated zone after each use.